Pan Seared Chicken Breast with Walnut Sauce
This Pan Seared Chicken Breast with Walnut Sauce is a Winner Winner Chicken Dinner! Succulent one pan chicken recipe with a luscious walnut sauce served over pasta, rice or cauliflower rice! CRAZY Delicious family recipe you need to try! Video included!
Ingredients
- 1 tablespoon butter
- 4 pieces chicken breast
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon butter
- 2 cloves garlic minced
- 3 teaspoons minced fresh thyme leaves or 1 teaspoon of dried oregano
- 1 cup walnuts
- 3/4 cup chicken stock
- 1 1/4 cup table cream
- Salt and pepper to taste
Instructions
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On medium-high heat, preheat a deep 9-inch skillet with the butter. Season the chicken breasts with salt, pepper, garlic powder and oregano on both sides. Start searing the chicken for about 5 minutes per side until slightly golden, but not cooked all the way through.
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Remove the chicken from the skillet and lower the heat to medium-low.
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Add the extra tablespoon of butter to the skillet along with the garlic and walnuts. Sauté the mixture for a minute and add in the herb, and sauté for another minute. Add in the stock and cream and bring the mixture to a boil by increasing the heat to medium-high.
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Keep the heat at medium-low and add the chicken to the sauce. Allow the chicken to cook through in the sauce for 5 minutes gently simmering.
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Remove the chicken to a plate. Place the sauce in a blender or in a deep bowl and use an immersion blender to blend the sauce till smooth. Tate for seasoning and add in some salt and pepper to your taste.
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If the sauce is too thick, add some stock to thin it out. If the sauce is too run for your taste, allow it to boil for an extra 3-5 minutes until it thickens further.
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Serve the creamy walnut chicken dinner over some boiled pasta and enjoy! :)
Recipe Video
Recipe Notes
CHICKEN DINNER TIPS
- Make Sure to season your chicken breasts with powdered spices (no chunks of garlic, herbs or onions etc, and no watery lemon juice or tomatoes, etc). This allows the chicken to develop a beautiful golden crust without any burned bits of food!
- Use butter or oil for searing the chicken.
- Sear the chicken for 3-4 minutes per side and that's optimal for the crust. If you wish to fully continue cooking the chicken in the skillet (not in the walnut sauce), then lower the heat to medium and cover the skillet for an extra 4-4 minutes.
- Ideally, I remove the chicken breasts to a plate, make the walnut sauce and continue cooking the chicken in the sauce.
- By doing so, the chicken absorbs much of the garlicky walnut cream sauce and this in return adds much more flavor tot he chicken!
- For the walnut sauce, remember that as it cooks and bubbles, the sauce will continue to thicken.
- You have the option to reduce the thickness of the sauce by adding extra chicken stock to your taste and make the sauce thinner.
- For an even thicker sauce, let it simmer for 3-5 minutes longer.
- Use a good blender for a smoother sauce!
- I love serving this walnut chicken over pasta, but it would taste just as great with rice, or cauliflower rice for a low-carb option.